Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine.
- Resource Type
- Article
- Source
- Journal of Agricultural & Food Chemistry; 10/26/2016, Vol. 64 Issue 42, p7979-7993, 15p
- Subject
- Language
- ISSN
- 00218561